Daal (lentils) and Pumpkin Soup

Made this as a soup for 11-12 people... below is exactly what I did, will have to adapt for smaller portions.

Mix 2 cups masoor daal and 1 cup moong daal (or red and yellow lentils), wash and soak lentils in water for 30 minutes. Put on stove with lots of water. Simmer with 1.5 teaspoon turmeric powder until lentils are cooked. Add salt. Add cumin powder, one jar patak's mild curry sauce, 15 oz pure pumpkin puree, kaffir lime leaves. Let cook another 30 minutes. Soup will be thick so add chicken stock to make more volume... I added about half a large box. Add cilantro and heavy cream.

Taste and add salt or other spices as you need. Daal is very forgiving and you can play around with quantities/ingredients :)

I kept it in a crock pot on warm for 4-5 hours for convenience, but think it enhanced the flavor more!